Ingredients:
- 175g raisins
- 110g sultanas
- 275g currants
- 110g mixed peel, finely chopped
- 175g shredded suet (beef or vegetarian)
- 250g soft dark brown sugar
- half tsp freshly grated nutmeg
- 2 tsp mixed spice
- grated zest and juice of 1 lemon
- grated zest and juice of 1 orange
- 1 bramley or cooking apple, cored and finely chopped, no need to peel
- 4 tbsp brandy
Next I add the nutmeg, mixed spice, and zest and juice from the orange and the lemon. To grate the nutmeg I use a mini grater that I got with a hot chocolate set.
Then I finely chop the apple and chuck that in as well.
Next I stir in the sugar, it tends to clump so work any big lumps loose with my fingers.
Finally I stir in the suet. This time I've used beef suet but I've used the vegetarian kind in the past and it works just as well.
Now I've left it to sit overnight covered with a clean tea towel. This will give it time for all those lovely flavours to infuse into the fruit and the suet!
In the morning I will heat the oven to 110°C (if you have a gas oven you want less than Gas Mark 1, specifically 1/4 if your oven allows), cover the bowl with foil and heat the mincemeat for two and a half hours. This will melt the suet.
Finally, leave the mincemeat to cool, stirring now and again. Once cool, add the brandy and stir again. Now make your mince pies! Or if you're saving it for use another time or to give as gift, spoon it into sterilised jars.
It will keep in the jars for up to a year! x
